From Our Editors
The recipes and techniques behind Zen Maru’s menu may hail from Japan, but the ingredients come from a bit closer to home. With seafood that arrives daily from the Los Angeles fish market, the chefs artfully assemble nigiri as well as 20 varieties of sushi rolls, featuring everything from baked lobster to jalapeños. Charbroiled chicken emerges from the kitchen slathered in a glaze of teriyaki sauce, and bowls of udon noodles arrive alone or with savory beef. To compliment their food, the restaurant now serves alcohol.
Zen Maru’s minimalist decor complements the menu’s commitment to clean simplicity. Surrounding a handful of wooden tables, the key-lime-green and white walls are adorned with small accents, including framed paintings of flowers and vivid photographs of Japanese cuisine in its natural habitat.